Chicken Sotanghon

Name: Chicken Sotanghon
Cuisine: Filipino
Ingredients: 1 whole whole chicken portioned; water; chicken stock; 1 whole bay leaf; salt; ground black pepper; annatto oil; 10-15 clove garlic minced; 1 whole red onion chopped; 1/2 cup celery chopped; fish sauce; annatto seeds; sotanghon noodles; 1 large carrot julienned; 1 whole chinese cabbage chopped; 1 to taste quail eggs boiled and peeled; spring onions; crispy garlic bits

Serves 1

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Chicken Sotanghon

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Serves 1

Directions

1Portion the chicken and place it in a pot with bay leaf, salt, and pepper, pour in the chicken stock and water, then simmer until the chicken is cooked through and tender.
2Remove the chicken and reserve the broth, then remove the bones and shred the meat once cool enough to handle.
3Heat the annatto oil, then lightly toast the minced garlic, add the onion and chopped celery, stir in the shredded chicken, and pour in the reserved broth.
4Season with fish sauce and black pepper.
5Place the annatto seeds in a fine-mesh strainer and dip them into the simmering soup, stirring gently until the broth turns a vibrant reddish-orange, then remove the seeds.
6Add the sotanghon noodles and cook until they begin to soften, follow with shredded Chinese cabbage, julienned carrots, and boiled quail eggs, and simmer until the vegetables and noodles are cooked through.
7Ladle into a bowl, finish with chopped spring onions and crispy garlic, and serve hot.

Ingredients

1 whole whole chicken, portioned
water
chicken stock (optional)
1 whole bay leaf
salt
ground black pepper
annatto oil
10-15 clove garlic, minced
1 whole red onion, chopped
1/2 cup celery, chopped
fish sauce
annatto seeds
sotanghon noodles
1 large carrot, julienned
1 whole chinese cabbage, chopped
1 to taste quail eggs, boiled and peeled
spring onions
crispy garlic bits

Equipment

potfine-mesh strainer

Chicken Sotanghon

Serves 1

instagram.com

Chicken Sotanghon

instagram.com

Serves 1

Directions

1Portion the chicken and place it in a pot with bay leaf, salt, and pepper, pour in the chicken stock and water, then simmer until the chicken is cooked through and tender.
2Remove the chicken and reserve the broth, then remove the bones and shred the meat once cool enough to handle.
3Heat the annatto oil, then lightly toast the minced garlic, add the onion and chopped celery, stir in the shredded chicken, and pour in the reserved broth.
4Season with fish sauce and black pepper.
5Place the annatto seeds in a fine-mesh strainer and dip them into the simmering soup, stirring gently until the broth turns a vibrant reddish-orange, then remove the seeds.
6Add the sotanghon noodles and cook until they begin to soften, follow with shredded Chinese cabbage, julienned carrots, and boiled quail eggs, and simmer until the vegetables and noodles are cooked through.
7Ladle into a bowl, finish with chopped spring onions and crispy garlic, and serve hot.